Ever heard of “Rouxbe” (https://rouxbe.com/)?? If you are a time or location challenged enthusiastic home chef who enjoys cooking classes, this maybe a solution for you.

It is a members only (fees applicable), instructor-led on-line cooking school, offering instructor-guided certification courses for cooks at all levels, serving both home and professional cooks worldwide. I was first introduced to this website through Northwest Culinary and became a member in 2012.   It  was established in 2005 and apparently it is being used as a supplementary tool at partnered culinary schools.

Their high quality instructional videos provide broken down, concise step-by-step instructions which allow the user to learn, skip back and re-watch any details you may need at any time, at the comfort of your own home.  All courses can be taken on demand at your own pace: There are longer term cooking courses, and short individual subject-matter focused cooking classes.  It tracks your progress and there are actual quizzes to review your knowledge!

Currently I’m enrolled in two cooking courses (maximum 3 at a time); The Cook’s Roadmap (Level 1) and Food Safety course; I have set aside time each week to study on my own. I also use this website as a reference very often; there are separate sections on recipes (video or text only, Rouxbe tested or community submitted), cooking tips/techniques and discussion forum which I find very resourceful.  It has added on so much to my existing knowledge as a home chef; I do believe learning the techniques behind each recipe is the most effective way to learn how to cook.

Presently this is working out very well with my schedule; besides it is getting quite cold here in #Vancouver, I’m quite content to stay warm and cosy and learn in the comfort of my own home.  

Since childhood I have always been more interested in savoury foods than desserts.  Unlike my sister, who just cannot live without desserts (especially macarons), I really don’t have a sweet tooth..Over the years I can count the number of times I have made dessert for any occasion with both hands!  I DO enjoy certain desserts, anything with dark chocolate is my “vice”. I only need a very “small bite” to feel satiated (I secretly wish all desserts come in “child size”);  it is my own “dim sum” – just a “little to touch my heart”.

Andy loves lemon tarts and apple pies and I’ve only baked a few on special occasions.  When Northwest Culinary offered (http://www.nwcav.com/) this one night 3 hour short course;  it was a perfect opportunity for me to learn something new  and add a couple of desserts to my repertoire.  Venturing into unfamiliar territory, I went with my friend Jo Jo, who is a very talented and accomplished baker  (https://www.facebook.com/MyJollySweets). Earlier this year in April, we attended a one day-Artisanal Bread Baking Class at Pacific Culinary Institute (http://www.picachef.com/) and had tons of fun together!

Unlike the other NWCAV classes, my classmates were 99% females and there was only one male student in this class!  We worked in groups of four (I had great teammates, all experienced bakers!), same as before, recipe handouts were given and  the class was broken down into segments  switching between Chef’s lecture/demonstration and hands on cooking/preparation at our workstations.

Due to time constraints, the dough (Sweet Paste is used for baked base for tarts and widely used in European style Pastries) was prepared for us ahead of time.  Chef Christophe showed us how to roll the dough (we practiced!!) and provided us with many useful baking tips and technical information (blind bake, ratios, decorating); we prepared the tart shells and made fillings for Four different types of tarts: Rhubarb Creme Brûlée, Creme D’Amande (almond) Paste (decorated with in-season berries), Lemon Tart with french styled meringue, and Cherry Clafouti Tarte.  At the end of the evening, we brought the goodies home; Andy “inhaled” the lemon meringue tart quickly, and I brought the rest to work and shared with my colleagues the next day.

We had a Surprise (yes another one, remember power outage during halibut cooking class? (see earlier posting)) that evening…Chef Nina Hemmes was unable to teach due to last minute emergency; we were all truly grateful that Chef Christophe stepped in and the school did not cancel the class. I have taken his classes before, French Bistro Classic (2012), Stocks and Sauces (2012) and Poultry Butchery (2011), all of which I’ve enjoyed tremendously.

The school has graciously granted permission to post the lemon meringue tart recipe on my blog. Thank you NWCAV and Chef Christophe for another fun filled and informative evening!  Jo Jo, can’t wait to go to another class with you sometime!

Am I still clueless about baking?  Of course, after all this is only one class but I’m not afraid to try different baking recipes to hone my skills!  Just like all enthusiastic home cooks, I constantly look for new ideas and I know eventually all acquired skills and techniques come handy sometime when tackling any new recipes.   With the bountiful fruit harvests in early Fall (apples, plums),  I am sure I will be able to test and “adapt” the new recipes perhaps at the next family dinner.  I was just cleaning my pantry the other day, taking inventory and dug out all my baking supplies…My pink KitchenAid Mixer has been a “fixture” on the shelf for the past three years…perhaps it’s time….(OO)

At last a Fish Course is being offered at Northwest Culinary Academy Vancouver (http://www.nwcav.com/)!  Halibut has always been somewhat a mystery to me; I usually order it when dining out…at home, we eat a lot of salmon and black cod, mainly prepared in Asian styles (sashimi, soups, steamed or oven baked); this was an excellent chance to get out of my own comfort zone.

Nestled between E.12th and E.11th Avenue on west side of Main Street, NWCAV is not noticeable unless you walk by or live in the Mount Pleasant neighbourhood; or if you are like me, an attentive passenger riding shotgun, I always look out of the window checking for food stores and restaurants; this is how I found this school four years ago, follow-up with a search through the internet (how did we ever get along before the web???).

This is my fourth time returning to this school;  these amateur classes are designed for passionate home cooks who make time out of their schedules to pursue their culinary interest; it is also a great way to meet fellow aspiring “food-geeks” to share an informative and fun-filled evening.  Going back into this classroom I had butterflies in my stomach, a hint of nervousness mixed with the excitement of anticipation: the idea of tackling a new and unfamiliar ingredient, learning from a new instructor, and partnering with “seasoned” classmates who are mostly returning students, many of whom have completed the famous intensive Serious Foodie course.

Chef Curtis Webb, one of the full time instructors, included three recipes which showcased “in-season” ingredients and different cooking methods: Halibut gravalax (cured with sugar and salt and spices) with spring herbed aioli; Seared Halibut Cheeks with Seasonal Vegetable Puree and Grilled Halibut Steak with Organic Vegetable Saute.

There were 9 of us in the class, split into groups of threes (and chores divided amongst ourselves) and worked along side the school’s professional program students (one assigned to each group – Thank you Matt!) who assisted with the preparation, cooking, cleaning (yay!) and providing us with helpful tips and a “glimpse” of their lives as culinary students.

I like their teaching approach: the class is broken down into segments  switching between Chef’s lecture/demonstration and  hands on cooking/preparation at our work stations,  chores and order of preparation are listed and explained – this teaches us how to plan and be organized; and in between, we sat down and enjoyed the fruits of labour with wines pre-selected for the evening. Besides the recipes (handouts were given), we also learned many useful tips on knifing skills, food and kitchen safety, plating, preparation, utilizing all ingredients (limiting food waste)..this is “REAL COOKING”…

We had a “surprise” that evening:  At round 08:30pm the power went out in the Main/Cambie area; Chef Curtis gave us an in-depth cooking theory class at the reception area (where there was light) so we could finish the dishes at home, the student assistants packed and portioned all our ingredients; and we were advised perhaps to return another night to complete the course. Just as we were about to leave an hour later, the power came back on and we had an extended class, finishing at 11pm!  The assistants were all great sports, unpacking our foods and set up the stations, and the next day we received a very nice follow-up email from Chef Curtis (http://vancouvercateringcompany.com/), I asked for permission to share his halibut cheek recipe (different posting), and he agreed without any hesitation (Thank you Chef!!).

I have been asked by many if I ever cook any of the recipes I’ve learned in classes?  Perhaps not everything…I do cook and share my favourites with family and friends! Will I continue to take classes?  DEFINITELY whenever time permits and program is suitable…It is a lot of fun and I enjoy every moment of it…even amidst chaos and confusion..haha…

Can’t wait to try one of the recipes for this Sunday Father’s Day Dinner…which one will it be????

Information:

Northwest Culinary Academy of Vancouver: http://www.nwcav.com

My comments: Environment is professional, friendly, clean and well equipped; different instructors for each amateur program/series, fees and duration of classes vary.  Tools to Bring: Chef’s knife, paring knife, apron (new students will get one from school), wear flat non-slip and non-scuff shoes.  Parking: Mostly metered (on Main Street), free parking might be available in the neighbourhood (as always, I found parking on East 11th Avenue just around the corner!)